Moong Dal Burfi

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Happy Diwali..!!!!!!!!! J
J

We always make Khoya burfi or Kaju burfi but I wanted to try something else. So I thought of giving this a try. It’s really simple to make but it requires a lot of patience.

Back in India we used to have Moong Dal ka Halwa and this really reminds me of that. It’s super delicious plus it reminds me of home. I really don’t want to talk much. Let’s just start with the recipe.

Preparation Time- 3 hours Cooking Time- 1 hour Serves- 15 pieces

All You Need:

Moong Dal- 1 Cup (soaked for 3 hours)
Mawa/ Khoya- 200 grams ( approx. 1 cup)
Sugar- 1 Cup
Water- 1 Cup
Ghee- ¾ Cup
Orange color- a pinch (optional)
Cardamom- 6-7 pieces (make powder)
Pistachios- Chopped (for garnishing)

A Few Tips:

The most important tip is- PATIENCE. You will require a lot of patience. Do not try to hurry up the process.
Roast moong dal and mawa ONLY ON LOW- MEDIUM HEAT.
You can also garnish with silver varak, but I didn’t have any.

Method:

Grind the soaked moong dal into a fine paste. Strain the water which you used for soaking. If the dal does not grind just add a tablespoon of water. Don’t add too much water.
On a low flame, in a pan, add ghee. Once the ghee melts add the moong dal paste. It will feel that the ghee is a lot, but just wait for some time, it will mix.
Keep stirring. Don’t stop stirring, otherwise it will stick to the bottom.
It will take somewhere between 30- 40 mins for the moon dal to roast properly. You will know that it’s done when the dal starts leaving ghee and the color of the dal will change a bit.
Once you turn off the flame, keep stirring for 5 mins as the pan would be hot and can burn the dal.
In a separate pan, add mawa and roast it on medium flame till it becomes soft, changes little color and starts leaving oil.
Once done, add the mawa to the dal and keep aside.
Now we will make the sugar syrup.
In a pan, add sugar, water and cardamom powder. Once the sugar dissolves, just cook for 2 minutes. Also add the food color.
Now add the sugar syrup to the moong dal and mawa mixture. Place the pan on low- medium heat.
Cook until you achieve a thick consistency. It takes about 5- 10 minutes.
To check whether the mixture will stick together, just place a small amount in a plate and after a few seconds, just check if it’s sticky.
Grease a square plate with some ghee and add the mixture. Spread the mixture evenly.
Spread the pistachios on the burfi. Take a spoon and dip the back of the spoon in little ghee. Press the pistachios in the burfi.
Let the burfi set for at least for 2 hours.